JP6809976B2 - Solid emulsified seasoning composition - Google Patents

Description

本発明は固形乳化調味料組成物に関する。 The present invention relates to a solid emulsified seasoning composition.

調味料に対して、流通・保管時の品質の安定性や、調理時のハンドリング性等の利便性が市場から求められており、本来は常温で液状〜ペースト状である調味料を、ダイス状やフレーク状、ビーズ状といった小片状や、シート状等の形態に加工した固形調味料組成物として流通・保管を行い、喫食時、又は調理時に加熱溶解させて、液状〜ペースト状の調味料として用いる場合が多くなってきている。 The market demands that seasonings be stable in quality during distribution and storage, and that they are easy to handle during cooking. Seasonings that are originally liquid to paste at room temperature are converted into dice. Liquid to paste-like seasonings that are distributed and stored as solid seasoning compositions processed into small pieces such as flakes, beads, or sheets, and then heated and dissolved during eating or cooking. It is increasingly used as a paste.

例えば、特許文献１及び特許文献２には、油脂、水、及び、ゼラチン、寒天、グルコマンナン等から選ばれた１種又は２種以上、並びに卵黄を含む水中油型エマルジョンを冷却してなる固形ソースであることを特徴とする調味材が開示されている。特許文献３にはゼラチンと調味用ソースよりなることを特徴とする冷凍食品調理済焼そば用固形ソースが開示されている。特許文献４には調味料を含むゲル状組成物と酵素を含むゲル状組成物を含有することを特徴とする調味料組成物が開示されている。特許文献５にはサイリウムシードガムと卵白蛋白を含有する固形状酸性水中油型乳化調味料が開示されている。 For example, Patent Document 1 and Patent Document 2 describe a solid obtained by cooling an oil-in-water emulsion containing one or more selected from fats and oils, water, gelatin, agar, glucomannan, and egg yolk. A seasoning material characterized by being a sauce is disclosed. Patent Document 3 discloses a solid sauce for frozen food cooked fried noodles, which comprises gelatin and a sauce for seasoning. Patent Document 4 discloses a seasoning composition characterized by containing a gel-like composition containing a seasoning and a gel-like composition containing an enzyme. Patent Document 5 discloses a solid acidic oil-in-water emulsified seasoning containing psyllium seed gum and egg white protein.

しかし、特許文献１及び特許文献２に記載の調味材は、加熱による溶解が均一に進行しない場合があり、これらを調味料として用いた際、不均一な外観となったり、バラつきのある風味になってしまう場合があった。
特許文献３及び特許文献４に記載の技術では、調味料に求められる経時的な安定性が十分に得られず、水分・油分の滲みが固形調味料組成物の表面に表れ、べとついて互いにくっついて剥がれにくくなってしまうため、該調味料使用時のハンドリング性が低下するものであった。
また、特許文献５の手法では、製造された固形状酸性水中油型乳化調味料をオーブン中２００℃・１０分加熱してもなお、十分にダイス状の形状を保持しているが、逆にその高度な保型性によって、適用される食品によっては、違和感のある食感を生み出す場合があった。 However, the seasonings described in Patent Document 1 and Patent Document 2 may not be uniformly dissolved by heating, and when these are used as seasonings, the appearance may be uneven or the flavor may vary. There was a case that it became.
With the techniques described in Patent Documents 3 and 4, the stability over time required for seasonings cannot be sufficiently obtained, and bleeding of water and oil appears on the surface of the solid seasoning composition and becomes sticky to each other. Since they stick to each other and become difficult to peel off, the handleability when using the seasoning is deteriorated.
Further, in the method of Patent Document 5, even if the produced solid acidic oil-in-water emulsified seasoning is heated in an oven at 200 ° C. for 10 minutes, it still retains a sufficient die-like shape, but conversely. Due to its high shape retention, depending on the food to which it is applied, it may produce a strange texture.

また、特許文献１〜５に示されるような従来の固形の調味料組成物は、スライサーやダイサー、ローラー等で小片状、シート状等にカット成形、プレス成形等する際、成形中に脆く崩れたり、べとついて刃やローラーに付着したり、加えられる外力によって水分・油分の分離を起こす場合があり、固形の調味料組成物に対してこれらの問題の発生が生じないような優れた成形適性が求められている。 Further, conventional solid seasoning compositions as shown in Patent Documents 1 to 5 are brittle during molding when they are cut into small pieces, sheets, etc. with a slicer, dicer, roller, etc., or press-molded. Excellent so that it may crumble, stick to the blade or roller, or cause separation of water and oil due to the applied external force, and these problems do not occur with solid seasoning compositions. Molding suitability is required.

更に、特許文献１〜５に示されるような従来の固形の調味料組成物を常温保存した際に、経時的に乳化安定性が低下し、水分・油分の分離を引き起こすことで、成形した固形の調味料の表面がべとついて互いにくっついて剥がれにくくなってしまうため、固形の調味料としてのハンドリング性が低下する場合があり、そのため十分な品質の安定性が求められてきた。
これらの成形適性や乳化安定性に加えて、調味料としての美味しさ・風味の強さも求められており、固形の調味料組成物に対して、更なる改良が求められてきた。 Further, when a conventional solid seasoning composition as shown in Patent Documents 1 to 5 is stored at room temperature, the emulsification stability decreases over time, causing separation of water and oil, thereby forming a solid. Since the surfaces of the seasonings are sticky and stick to each other and are difficult to peel off, the handleability as a solid seasoning may be deteriorated, and therefore sufficient quality stability has been required.
In addition to these molding suitability and emulsification stability, the taste and flavor strength as a seasoning are also required, and further improvement of the solid seasoning composition has been required.

特開平11-103813号公報Japanese Unexamined Patent Publication No. 11-103813 特開平10-229857号公報Japanese Unexamined Patent Publication No. 10-229857 特開平08-107775号公報Japanese Unexamined Patent Publication No. 08-107775 特開2004-089059号公報Japanese Unexamined Patent Publication No. 2004-089059 特開2016-096813号公報Japanese Unexamined Patent Publication No. 2016-096813

したがって、本発明の課題は以下の２点が併せて解決された固形の調味料を得ることにある。
（１）常温で固体であるが、加熱によって均一に溶解し、液状〜ペースト状となる調味料。
（２）経時的な安定性が良好で、且つ優れた成形適性を有する、常温固体の調味料。 Therefore, an object of the present invention is to obtain a solid seasoning in which the following two points are solved in combination.
(1) A seasoning that is solid at room temperature but dissolves uniformly by heating to become a liquid to paste.
(2) A room temperature solid seasoning having good stability over time and excellent molding suitability.

本発明者の検討の結果、下記条件（１）及び（２）を満たすことによって、上記課題が解決された固形の調味料が得られることを知見した。本発明は、この知見に基づいてなされたものである。
（１）固形乳化調味料組成物中、ゼラチン１〜７質量％、寒天を０．３〜３質量％含有する。
（２）固形乳化調味料組成物中に含有される油脂の２５℃でのＳＦＣが１０〜３０％であり、その含有量が２０〜４０質量％である。 As a result of the study by the present inventor, it has been found that a solid seasoning in which the above-mentioned problems are solved can be obtained by satisfying the following conditions (1) and (2). The present invention has been made based on this finding.
(1) The solid emulsified seasoning composition contains 1 to 7% by mass of gelatin and 0.3 to 3% by mass of agar.
(2) The SFC of the fat and oil contained in the solid emulsified seasoning composition at 25 ° C. is 10 to 30%, and the content thereof is 20 to 40% by mass.

本発明により流通・保管時の品質の安定性や成形適性に優れ、風味が良好な固形乳化調味料組成物を得ることができる。 According to the present invention, it is possible to obtain a solid emulsified seasoning composition having excellent quality stability and molding suitability during distribution and storage and having a good flavor.

以下、本発明の好ましい実施形態に基づいて詳述する。本発明の固形乳化調味料組成物は好ましくは、常温では固体であって、調理時の加熱によって液状〜ペースト状になるものである。
尚、本発明において「固形乳化調味料組成物」とは、Ｗ／Ｏ型、Ｏ／Ｗ型、Ｗ／Ｏ／Ｗ型、Ｏ／Ｗ／Ｏ型、等の任意の乳化形態をとり、常温（２５℃）で固体であり、下述する調味成分を含有する、調味料組成物のことを指す。
また、本発明における「成形適性」とは、本発明の固形乳化調味料組成物を、ダイス状やフレーク状、ビーズ状といった小片状や、シート状等の任意の形状に成形した際に、崩れたり割れたりしづらい物性のことを示す。以下、本発明の固形乳化調味料組成物を単に本発明品ともいう。
尚、本発明において「加熱」とは、電子レンジ等を使用したマイクロ波照射を含めて、本発明品、並びに本発明品を使用した飲食品に熱を加える行為全般を指し、本発明における「耐熱性」とは、常温（２５℃）で固体であって、５０℃に設定した恒温槽で８時間静置してもなお、その形状を維持する性質を示す。 Hereinafter, the details will be described based on the preferred embodiment of the present invention. The solid emulsified seasoning composition of the present invention is preferably solid at room temperature and becomes liquid to paste when heated during cooking.
In the present invention, the "solid emulsified seasoning composition" takes any emulsified form such as W / O type, O / W type, W / O / W type, O / W / O type, and is at room temperature. It refers to a seasoning composition that is solid at (25 ° C.) and contains the seasoning components described below.
Further, the "molding suitability" in the present invention means that when the solid emulsified seasoning composition of the present invention is molded into an arbitrary shape such as a die shape, a flake shape, a bead shape, or a sheet shape. Indicates physical properties that are difficult to collapse or crack. Hereinafter, the solid emulsified seasoning composition of the present invention is also simply referred to as the product of the present invention.
In the present invention, "heating" refers to the whole act of applying heat to the product of the present invention and foods and drinks using the product of the present invention, including microwave irradiation using a microwave oven or the like, and is referred to as "heating" in the present invention. “Heat resistance” refers to the property of being solid at room temperature (25 ° C.) and maintaining its shape even after being allowed to stand in a constant temperature bath set at 50 ° C. for 8 hours.

本発明の固形乳化調味料組成物は、下記条件（１）及び（２）を満たすものである。
（１）固形乳化調味料組成物中、ゼラチン１〜７質量％、寒天を０．３〜３質量％含有する。
（２）固形乳化調味料組成物中に含有される油脂の２５℃でのＳＦＣが１０〜３０％であり、固形乳化調味料組成物中の油脂の含有量が２０〜４０質量％である The solid emulsified seasoning composition of the present invention satisfies the following conditions (1) and (2).
(1) The solid emulsified seasoning composition contains 1 to 7% by mass of gelatin and 0.3 to 3% by mass of agar.
(2) The SFC of the fat and oil contained in the solid emulsified seasoning composition at 25 ° C. is 10 to 30%, and the content of the fat and oil in the solid emulsified seasoning composition is 20 to 40% by mass.

＜条件１＞
はじめに条件（１）について述べる。
本発明では、ゼラチンを１〜７質量％、寒天を０．３〜３質量％の範囲で含有させ併用することで、任意の形状に成形した際に、割れたり、千切れたりするような損壊が抑制された、好ましい成形適性とすることができる。
また、常温保存時には、水分・油分の分離は生じず、経時的な劣化が抑制されており、且つ、加熱調理を行う際に均一に溶解する物性を得ることができる。 <Condition 1>
First, condition (1) will be described.
In the present invention, when gelatin is contained in the range of 1 to 7% by mass and agar is contained in the range of 0.3 to 3% by mass and used in combination, damage such as cracking or tearing when molded into an arbitrary shape is caused. Is suppressed, and it can be a preferable molding suitability.
Further, when stored at room temperature, separation of water and oil does not occur, deterioration over time is suppressed, and physical properties that dissolve uniformly during cooking can be obtained.

まず、本発明に用いられるゼラチンについて述べる。
一般的にゼラチンは動物や魚類の骨や皮などに含有されるコラーゲンを加熱抽出した動物性蛋白質であり、本発明では酸処理ゼラチンであってもアルカリ処理ゼラチンであっても、好ましく使用することが出来る。また、その由来についても特に限定されず、牛由来ゼラチン、豚由来ゼラチン、魚由来ゼラチンのいずれも好ましく使用することが可能である。また、その形状も特に限定されず、粉末やフレーク状のものなど、任意の形状のゼラチンを使用することが出来る。 First, the gelatin used in the present invention will be described.
Generally, gelatin is an animal protein obtained by heat-extracting collagen contained in bones and skins of animals and fish, and in the present invention, either acid-treated gelatin or alkali-treated gelatin is preferably used. Can be done. Further, the origin thereof is not particularly limited, and any of bovine-derived gelatin, pig-derived gelatin, and fish-derived gelatin can be preferably used. Further, the shape thereof is not particularly limited, and gelatin having an arbitrary shape such as powder or flakes can be used.

本発明の固形乳化調味料組成物中、ゼラチンの含有量が１質量％未満である場合、固形乳化調味料組成物の物性が軟らかくなり成形適性が低下する他、ゼラチンは固形乳化調味料組成物の乳化にも寄与している為、水分や油分の分離が生じてしまう。また、ゼラチンの含有量が７質量％超である場合、常温下でゼラチンゲル由来のべとつきが出てしまい、任意の形状に成形した場合に相互に結着してしまい、ハンドリング性が低下してしまう。 When the content of gelatin in the solid emulsified seasoning composition of the present invention is less than 1% by mass, the physical properties of the solid emulsified seasoning composition become soft and the molding suitability deteriorates, and gelatin is a solid emulsified seasoning composition. Since it also contributes to the emulsification of glue, separation of water and oil occurs. Further, when the gelatin content is more than 7% by mass, the gelatin gel-derived stickiness appears at room temperature, and when it is molded into an arbitrary shape, it binds to each other and the handleability is deteriorated. It ends up.

本発明の固形乳化調味料組成物中にゼラチンを、好ましくは１．３〜４．７質量%、より好ましくは１．５〜４．５質量％含有させることで、より固形乳化調味料組成物の成形適性を高め、任意の形状に成形する際に損壊しづらくなる上、水分や油分の分離が生じにくくなるため好ましい。 By containing gelatin in the solid emulsified seasoning composition of the present invention in an amount of preferably 1.3 to 4.7% by mass, more preferably 1.5 to 4.5% by mass, the solid emulsified seasoning composition is further contained. It is preferable because it enhances the molding suitability of the product, makes it difficult to damage the product when it is formed into an arbitrary shape, and makes it difficult for water and oil to separate.

次に、本発明に用いられる寒天について述べる。
本発明で用いられる寒天としては原料海藻を熱水で抽出し、抽出液を濃縮し、その後冷却して凝固させ、更に圧搾、凍結、乾燥させた常用のものが使用でき、原料とする海藻に制限はない。
また、本発明に用いられる寒天については、角寒天や細寒天、粉末状の寒天やフレーク状の寒天など、どのような形態をとってもよい。 Next, the agar used in the present invention will be described.
As the agar used in the present invention, the raw material seaweed is extracted with hot water, the extract is concentrated, then cooled and coagulated, and further squeezed, frozen, and dried can be used as the raw material seaweed. There is no limit.
Further, the agar used in the present invention may take any form such as square agar, fine agar, powdered agar and flaky agar.

尚、即溶性寒天や低粘度寒天、高融点寒天等についても制限なく使用することができるが、好ましい成形適性を有する固形乳化調味料組成物が得られ易く、製造する際にもダマ等出来づらいことから、即溶性寒天を用いることが好ましい。 Although immediately soluble agar, low-viscosity agar, high-melting point agar, etc. can be used without limitation, it is easy to obtain a solid emulsified seasoning composition having preferable molding suitability, and it is difficult to produce lumps or the like during production. Therefore, it is preferable to use quick-dissolving agar.

本発明の固形乳化調味料組成物中、寒天の含有量が０．３質量％未満であると、常温での安定性が乏しくなり水分・油分の分離が生じる。また、３質量％超であると、得られる固形乳化調味料組成物の硬さは増すものの、脆い物性となるため、成形適性が乏しくなる。これらの点から、固形乳化調味料組成物中の寒天含有量は、好ましくは０．３５〜３質量％、より好ましくは０．３８〜１．２質量％であることが好ましい。ここで、ゼラチンのみ、あるいは寒天のみで固形乳化調味料組成物を調製しようとした場合、常温での安定性と、耐熱性が乏しくなるため、本発明では上記ゼラチンと寒天を上記範囲で含有し併用することが必要である。 If the content of agar in the solid emulsified seasoning composition of the present invention is less than 0.3% by mass, the stability at room temperature becomes poor and water and oil are separated. On the other hand, if it exceeds 3% by mass, the hardness of the obtained solid emulsified seasoning composition increases, but the physical properties become brittle, so that the molding suitability becomes poor. From these points, the agar content in the solid emulsified seasoning composition is preferably 0.35 to 3% by mass, more preferably 0.38 to 1.2% by mass. Here, when an attempt is made to prepare a solid emulsified seasoning composition using only gelatin or only agar, stability at room temperature and heat resistance become poor. Therefore, in the present invention, the above gelatin and agar are contained in the above range. It is necessary to use them together.

上記の通り、本発明の特徴の一は、上記のゼラチンと寒天を併用する点にある。通常、乳化形態をとる調味料組成物では、含有させた乳化剤の作用によって乳化の安定を図る場合が多いが、本発明ではゼラチンと寒天を併用することにより、常温で安定な乳化を行うことが出来るため、本発明品は乳化剤を非含有であることが好ましい。尚、本発明において「乳化剤を非含有である」とは、乳化剤の含有量が固形乳化調味料組成物中１質量％以下であることを意味する。 As described above, one of the features of the present invention is that the above gelatin and agar are used in combination. Usually, in a seasoning composition in an emulsified form, the emulsifier contained therein often acts to stabilize the emulsification, but in the present invention, by using gelatin and agar in combination, stable emulsification can be performed at room temperature. Therefore, it is preferable that the product of the present invention does not contain an emulsifier. In the present invention, "emulsifier-free" means that the content of the emulsifier is 1% by mass or less in the solid emulsified seasoning composition.

尚、ここでいう乳化剤としてはソルビタン脂肪酸エステル、シュガーエステル、グリセリン脂肪酸エステル、ポリグリセリン縮合リシノレン酸エステル、卵黄、卵等の卵加工品等が挙げられる。 Examples of the emulsifier referred to here include processed egg products such as sorbitan fatty acid ester, sugar ester, glycerin fatty acid ester, polyglycerin condensed ricinolenic acid ester, egg yolk, and egg.

本発明においては、常温での安定性の向上と、加熱調理時に均一に溶解する固形乳化調味料組成物を得る目的から、ゼラチンと寒天の質量比が前者：後者で１〜１２：１の範囲にあることが好ましく、４〜１２：１の範囲にあることがより好ましい。 In the present invention, the mass ratio of gelatin to agar is in the range of 1 to 12: 1 for the former: the latter for the purpose of improving stability at room temperature and obtaining a solid emulsified seasoning composition that dissolves uniformly during cooking. It is preferably in the range of 4 to 12: 1.

＜条件２＞
次に、条件（２）について述べる。
本発明の固形乳化調味料組成物では、２５℃でのＳＦＣが１０〜３０％である油脂を、固形乳化調味料組成物中２０〜４０質量％含有することで、常温での安定性と、加熱時に均一に溶解する物性を得る。 <Condition 2>
Next, the condition (2) will be described.
The solid emulsified seasoning composition of the present invention contains 20 to 40% by mass of fats and oils having an SFC of 10 to 30% at 25 ° C. in the solid emulsified seasoning composition, thereby achieving stability at room temperature. Obtains physical properties that dissolve uniformly when heated.

ここで、まず、本発明品に含有される油脂のＳＦＣについて述べる。本発明の固形乳化調味料組成物では２５℃でのＳＦＣが１０〜３０％の油脂を用いる。
２５℃でのＳＦＣが１０％未満である場合、固形乳化調味料組成物から経時的な油脂分の滲みが生じる。また、２５℃でのＳＦＣが３０％超である場合、本発明品を用いた飲食品に過度な油性感を付与してしまう。 Here, first, the SFC of the fat and oil contained in the product of the present invention will be described. In the solid emulsified seasoning composition of the present invention, fats and oils having an SFC of 10 to 30% at 25 ° C. are used.
When the SFC at 25 ° C. is less than 10%, the solid emulsified seasoning composition causes bleeding of fats and oils over time. Further, when the SFC at 25 ° C. is more than 30%, an excessive oily feeling is imparted to the food or drink using the product of the present invention.

尚、好ましくは２５℃でのＳＦＣが１０〜２５％の油脂を用い、より好ましくは１２〜２０％の油脂を用いることによって、保管・流通時の乳化安定性を十分に有していながらも、加熱時に均一に溶解しやすくなるため、好ましい。
２５℃でのＳＦＣが１０〜３０％である油脂として用いられる油脂としては特に限定されず、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられ、また２５℃でのＳＦＣが１０〜３０％となるようにこれらの油脂のうちから２種以上選択して混合した混合油脂を用いてもよい。 It should be noted that preferably, by using an oil or fat having an SFC of 10 to 25% at 25 ° C., and more preferably by using an oil or fat of 12 to 20%, the emulsification stability during storage and distribution is sufficiently maintained. It is preferable because it easily dissolves uniformly when heated.
The fats and oils used as fats and oils having an SFC of 10 to 30% at 25 ° C. are not particularly limited, and for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, and rice oil. , Sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cacao fat, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable fats and oils, animal fats and oils, hydrogenation, sorting and Processed fats and oils that have been subjected to one or more treatments selected from ester exchange can be mentioned, and two or more of these fats and oils are selected and mixed so that the SFC at 25 ° C. is 10 to 30%. Mixed fats and oils may be used.

特に、調味料としての嗜好性を向上させ、飲食品のコク味を特に増強する固形乳化調味料組成物を得る観点からは牛脂や豚脂等の動物脂、胡麻油やオリーブ油等の調味油、並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂を用いることが好ましい。特に、固形乳化調味料組成物中に含有される調味成分本来の風味を好ましく発現させたい場合はパーム油や菜種油等の植物油脂、並びにこれらを水素添加、分別、及びエステル交換から選択される一又は二以上の処理を施した加工油脂を用いることが好ましい。
尚、使用する油脂の融点が３５〜５０℃であることが、耐熱性がより高まると共に、常温下での乳化安定性が高まり、離水等が抑制されるため好ましい。 In particular, from the viewpoint of obtaining a solid emulsified seasoning composition that improves the palatability as a seasoning and particularly enhances the richness of food and drink, animal fats such as beef tallow and lard, seasoning oils such as sesame oil and olive oil, and It is preferable to use processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In particular, when it is desired to preferably express the original flavor of the seasoning component contained in the solid emulsified seasoning composition, vegetable oils and fats such as palm oil and rapeseed oil, and these are selected from hydrogenation, fractionation, and transesterification. Alternatively, it is preferable to use processed oils and fats that have been subjected to two or more treatments.
It is preferable that the melting point of the fat or oil used is 35 to 50 ° C. because the heat resistance is further enhanced, the emulsification stability at room temperature is enhanced, and water separation and the like are suppressed.

次に、本発明の固形乳化調味料組成物中の油脂含量について述べる。本発明の固形乳化調味料組成物中、油脂を２０〜４０質量％含有する。
油脂の含有量が２０質量％未満の場合、固形乳化調味料組成物中の固形分が不足し耐熱性が乏しくなることから、水分・油分の分離が起こる。
また、油脂含量が４０質量％超の場合は、固形乳化調味料組成物の耐熱性に対する油脂の物性の影響が大きくなり、耐熱性が乏しくなってしまう他、乳化安定性が低下する。
尚、上記の油脂のＳＦＣ及び含有量については、下述するその他成分中の油脂分も含めるものとする。本発明の固形乳化調味料組成物中の油脂含量は、例えば次のように測定する。固形乳化調味料組成物を試料として、ジエチルエーテル等の有機溶媒を用いて抽出される物質の、試料に対する百分率が油脂含量として測定される。
また含有される油脂のＳＦＣの値は常法により測定することが可能であり、例えば、AOCS official methodのcd16b-93に記載のパルスNMR（ダイレクト法）にて、測定対象となる試料のＳＦＣを測定した後、測定値を油相量に換算した値を使用、即ち、水相を含まない試料を測定した場合は、測定値がそのままＳＦＣとなり、水相を含む試料を測定した場合は、測定値を油相量に換算した値をＳＦＣとする手法や、ジエチルエーテル等の有機溶媒を用いて油脂分を抽出し、抽出された油脂分を試料としてＳＦＣを測定する手法等が挙げられる。 Next, the fat and oil content in the solid emulsified seasoning composition of the present invention will be described. The solid emulsified seasoning composition of the present invention contains 20 to 40% by mass of fats and oils.
When the content of fats and oils is less than 20% by mass, the solid content in the solid emulsified seasoning composition is insufficient and the heat resistance is poor, so that water and oil are separated.
Further, when the oil / fat content exceeds 40% by mass, the influence of the physical properties of the oil / fat on the heat resistance of the solid emulsified seasoning composition becomes large, the heat resistance becomes poor, and the emulsification stability decreases.
The SFC and content of the above fats and oils shall include the fats and oils in the other components described below. The fat and oil content in the solid emulsified seasoning composition of the present invention is measured, for example, as follows. Using the solid emulsified seasoning composition as a sample, the percentage of the substance extracted using an organic solvent such as diethyl ether with respect to the sample is measured as the fat content.
The SFC value of the contained fats and oils can be measured by a conventional method. For example, the SFC of the sample to be measured can be measured by pulse NMR (direct method) described in cd16b-93 of the AOCS official method. After the measurement, the value obtained by converting the measured value into the oil phase amount is used, that is, when the sample without the aqueous phase is measured, the measured value becomes SFC as it is, and when the sample containing the aqueous phase is measured, the measurement is performed. Examples thereof include a method in which a value converted into an oil phase amount is used as SFC, a method in which fats and oils are extracted using an organic solvent such as diethyl ether, and a method in which SFC is measured using the extracted fats and oils as a sample.

ここで、本発明品中の水分については、固形乳化調味料組成物中１０〜３０質量％であることが、常温での保存性や、経時的な安定性を高める観点から好ましい。より好ましくは１０〜２０質量％、特に好ましくは１０〜１５質量％である。本発明の固形乳化調味料組成物中の水分含量は、例えば赤外線水分計（例えば、株式会社ケツト科学研究所、赤外線水分計ＦＤ−７２０）により測定することができる。
尚、製造時に加えられる水の他、下述する水以外の副原料由来の水分も含め考慮するものとする。 Here, the water content in the product of the present invention is preferably 10 to 30% by mass in the solid emulsified seasoning composition from the viewpoint of improving the storage stability at room temperature and the stability over time. It is more preferably 10 to 20% by mass, and particularly preferably 10 to 15% by mass. The water content in the solid emulsified seasoning composition of the present invention can be measured by, for example, an infrared moisture meter (for example, Ketsuto Scientific Research Institute, Inc., infrared moisture meter FD-720).
In addition to the water added at the time of production, the water derived from auxiliary materials other than the water described below shall be taken into consideration.

尚、固形乳化調味料組成物を得るために製造時に使用する水については、特に限定されず水道水、軟水系・硬水系のミネラルウォーター、イオン交換水、蒸留水など何でもよく、またこれらを混合して使用してもよい。 The water used during production to obtain the solid emulsified seasoning composition is not particularly limited, and may be tap water, soft / hard water mineral water, ion-exchanged water, distilled water, or a mixture thereof. You may use it.

＜調味成分＞
ここで、上記（１）及び（２）を満たす本発明の固形乳化調味料組成物は、任意の調味成分を含有する。
本発明において「調味成分」とは、特に限定されるものではないが、塩化カリウム等の塩味材、酢酸、乳酸、クエン酸、リンゴ酸、酒石酸、アスコルビン酸、燐酸、フィチン酸などの有機酸及び無機酸、醗酵乳等の酸味料や、醤油、味噌、砂糖、黒砂糖、塩、酢、醤油、魚醤、味噌、豆板醤、XO醤、芝麻醤、豆鼓醤、甜面醤、コチュジャン、みりん、ウスターソース、ケチャップ、オイスターソース、サルサ、サンバルソース、チリソース、チャツネ、マスタード、マヨネーズ、ドレッシング、ラー油、ハーブ、カレー粉、だし汁、酒、化学調味成分、チーズ類、ブイヨン、中華スープ、洋酒、各種香辛料、各種香味油、お吸い物の素、カレールウ、ホワイトソース、お茶漬けの素、スープの素、インスタントコーヒー、等の即席調理食品、味噌汁、お吸い物、コンソメスープ、ポタージュスープ等のスープ類等調合して調製されるものを指し、これらを希釈、濃縮、粉末化したものも勿論好ましく用いることが出来、これらのうち１つまたは２つ以上を組合せて用いることができる。 <Seasoning ingredients>
Here, the solid emulsified seasoning composition of the present invention satisfying the above (1) and (2) contains an arbitrary seasoning component.
In the present invention, the "seasoning component" is not particularly limited, but includes salty materials such as potassium chloride, organic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid, ascorbic acid, phosphoric acid, and phytic acid. Acidulants such as inorganic acids and fermented milk, soy sauce, miso, sugar, brown sugar, salt, vinegar, soy sauce, fish soup, miso, doubanjiang, XO soup, shiba hemp soup, soy sauce, soy sauce, kochujan, mirin , Worcester sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, chatsune, mustard, mayonnaise, dressing, ra oil, herbs, curry powder, soy sauce, liquor, chemical seasoning ingredients, cheeses, bouillon, Chinese soup, western liquor, various spices , Various flavor oils, soup base, curry roux, white sauce, ochazuke base, soup base, instant coffee, and other instant cooked foods, miso soup, soup, consomme soup, potage soup, and other soups Of course, those prepared, which are diluted, concentrated, and powdered, can also be preferably used, and one or two or more of these can be used in combination.

とりわけ、粉末状とした上記調味成分を本発明品中に含有させることが、水分・油分の滲みや分離等、経時的な劣化を抑制する観点から好ましい。
粉末状の調味成分としては、塩、砂糖、胡椒、スパイス類等、既に調味時に粉末の形態で使用されている調味成分のみならず、自然乾燥や熱風乾燥、流動層乾燥法、噴霧乾燥、ドラム乾燥、低温乾燥、凍結乾燥、加圧乾燥等の手法によって、乾燥・粉末加工が施された各種調味成分、粉砕等により粉末化された各種調味成分も好ましく使用することが出来る。 In particular, it is preferable to include the powdered seasoning component in the product of the present invention from the viewpoint of suppressing deterioration over time such as bleeding and separation of water and oil.
Powdered seasoning ingredients include not only seasoning ingredients that are already used in powder form at the time of seasoning, such as salt, sugar, pepper, and spices, but also natural drying, hot air drying, fluidized layer drying, spray drying, and drums. Various seasoning components that have been dried and powdered by methods such as drying, low-temperature drying, freeze-drying, and pressure-drying, and various seasoning components that have been powdered by crushing or the like can also be preferably used.

尚、上記調味成分は本発明の固形乳化調味料組成物中、固形分で０．０１〜２０質量％含有されることが好ましく、０．０５〜１５質量％含有されることがより好ましい。
粉末化された調味成分について、粉末化する際に賦形剤を用いた場合には、賦形剤も考慮して含有されるものとする。 The seasoning component is preferably contained in the solid emulsified seasoning composition of the present invention in an amount of 0.01 to 20% by mass, more preferably 0.05 to 15% by mass.
When an excipient is used for powdering the powdered seasoning component, the excipient shall also be taken into consideration.

＜条件３＞
次に条件（３）について述べる。
本発明では上記条件（１）及び（２）に加えて、次の条件（３）を満たすことで、経時的な安定性がより優れた固形乳化調味料組成物が得られるため、好ましい。
（３）水分活性が０．８以下である。
本発明の固形乳化調味料組成物では、常温での保存性や経時的な安定性を高める観点から水分活性が０．８以下であることが好ましい。
水分活性が０．８超の場合であっても常温で固体の状態を有する固形乳化調味料組成物を製造することは出来るが、本発明の固形乳化調味料組成物の常温下での流通・保管時の保存性をより高めるために、水分活性を０．８以下とすることが好ましい。
固形乳化調味料組成物の水分活性の値は、好ましくは０．７５以下であり、より好ましくは０．７０以下である。水分活性は低い方が好ましいが、例えば、水分活性の値が、０．５以上であれば、呈味性と常温での保存性のバランスを十分とることができるため好ましい。水分活性の値は例えば「AWSPRINT/movasina社製」を用いて測定することができる。
水分活性を上記範囲とする際、任意の手法を選択できるが、好ましくは食品素材を含有させ固形乳化調味料組成物中の固形分含量を増加させると共に、得られる固形乳化調味料組成物中の結合水を減じる手法をとる。 <Condition 3>
Next, the condition (3) will be described.
In the present invention, by satisfying the following condition (3) in addition to the above conditions (1) and (2), a solid emulsified seasoning composition having more excellent stability over time can be obtained, which is preferable.
(3) Water activity is 0.8 or less.
The solid emulsified seasoning composition of the present invention preferably has a water activity of 0.8 or less from the viewpoint of improving storage stability at room temperature and stability over time.
Although it is possible to produce a solid emulsified seasoning composition having a solid state at room temperature even when the water activity is more than 0.8, the solid emulsified seasoning composition of the present invention can be distributed at room temperature. The water activity is preferably 0.8 or less in order to further improve the storage stability during storage.
The value of the water activity of the solid emulsified seasoning composition is preferably 0.75 or less, and more preferably 0.70 or less. It is preferable that the water activity is low, but for example, when the value of the water activity is 0.5 or more, it is preferable because the taste and the storage stability at room temperature can be sufficiently balanced. The value of water activity can be measured using, for example, "AWS PRINT / moveasina".
When the water activity is within the above range, any method can be selected, but it is preferable to include a food material to increase the solid content in the solid emulsified seasoning composition and to obtain the solid emulsified seasoning composition. Take a method to reduce the bound water.

水分活性を上記範囲とする際に、本発明において好ましく用いることのできる食品素材としては、糖類が挙げられる。固形乳化調味料組成物中の自由水が減じることができる他、乳化が安定し経時的な劣化を防ぐことが出来るため、糖類を含有させることが好ましい。 Examples of the food material that can be preferably used in the present invention when the water activity is within the above range include saccharides. It is preferable to contain sugars because free water in the solid emulsified seasoning composition can be reduced, emulsification is stable, and deterioration over time can be prevented.

本発明に好ましく用いられる糖類としては白糖、グラニュー糖、粉糖、蔗糖、液糖、はちみつ、ブドウ糖、果糖、黒糖、麦芽糖、乳糖、シクロデキストリン、高甘味度甘味料、グリセロール、エリスリトール、キシリトール、リビトール、アラビトール、ガラクチトール、ソルビトール、イジトール、マンニトール等の炭素数が３〜６個の単糖アルコールや、還元パラチノース、マルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール等、オリゴ糖を還元して得られるオリゴ糖アルコール、還元水飴等が挙げられ、これらの内から1種、または2種以上をあわせて用いることが出来る。 Sugars preferably used in the present invention include sucrose, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, high-sweetness sweetener, glycerol, erythritol, xylitol, and livitol. , Arabitol, galactitol, sorbitol, igitol, mannitol and other monosaccharide alcohols with 3 to 6 carbon atoms, and reduced oligosaccharides such as reduced palatinose, maltitol, lactitol, maltotriitol and isomaltotriitol. Examples thereof include the obtained oligosaccharide alcohol, reduced sucrose, and the like, and one or two or more of these can be used in combination.

＜条件４＞
本発明では、糖類のうちでも特に糖アルコール類を選択し、さらに下記条件（４）を満たすように含有することで、本発明品の水分活性を低下させ常温での保存性や経時的な安定性を高めるだけではなく、より優れた成形適性を有し、嗜好性にも優れた固形乳化調味料組成物を得ることが出来るため好ましい。
（４）糖アルコール類を固形乳化調味料組成物中、１５〜６０質量％含有する。 <Condition 4>
In the present invention, sugar alcohols are particularly selected from among the sugars, and by further containing them so as to satisfy the following condition (4), the water activity of the product of the present invention is lowered, and the product can be stored at room temperature and stabilized over time. It is preferable because it is possible to obtain a solid emulsified seasoning composition which not only enhances the properties but also has more excellent molding suitability and excellent palatability.
(4) Sugar alcohols are contained in the solid emulsified seasoning composition in an amount of 15 to 60% by mass.

尚、上記糖類のうち、本発明に好ましく用いられる糖アルコール類としては、グリセロール、エリスリトール、キシリトール、リビトール、アラビトール、ガラクチトール、ソルビトール、イジトール、マンニトール等の炭素数が３〜６個の単糖アルコールや、還元パラチノース、マルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトール等、オリゴ糖を還元して得られるオリゴ糖アルコール、還元水飴等が挙げられ、これらの内から1種、または2種以上をあわせて用いることが出来る。 Among the above sugars, sugar alcohols preferably used in the present invention include monosaccharide alcohols having 3 to 6 carbon atoms such as glycerol, erythritol, xylitol, ribitol, arabitol, galactitol, sorbitol, iditol, and mannitol. , Reduced palatinose, maltitol, lactitol, maltotriitol, isomaltotriitol, etc., oligosaccharide alcohols obtained by reducing oligosaccharides, reduced water candy, etc., and one or more of these. Can also be used together.

上記の糖アルコール類のうち、本発明の固形乳化調味料組成物の嗜好性を損ねずに、水分・油分の滲みや分離等の経時的な劣化を抑制し、より優れた成形適性を得る為に、少なくともグリセロールを含有することが好ましく、少なくともグリセロールとソルビトールを含有することがより好ましい。 Among the above sugar alcohols, in order to suppress deterioration over time such as bleeding and separation of water and oil without impairing the palatability of the solid emulsified seasoning composition of the present invention, and to obtain better molding suitability. It is preferable to contain at least glycerol, and it is more preferable to contain at least glycerol and sorbitol.

本発明品は、糖アルコール類を１５〜６０質量％含有することが好ましく、２５〜５５質量％含有することがより好ましい。固形乳化調味料組成物中の糖アルコールの量はＨＰＬＣ、ＬＣ−ＭＳを用いて測定することが可能である。
本発明品中の糖アルコール類の含有量が上記範囲とすることで、任意の形状に成形する際に、加えられる圧力等によっても解乳化が起きにくく安定性が乏しくなりにくくなる。また、水分活性が低下し常温での保存性が低下しにくくなる。 The product of the present invention preferably contains sugar alcohols in an amount of 15 to 60% by mass, more preferably 25 to 55% by mass. The amount of sugar alcohol in the solid emulsified seasoning composition can be measured using HPLC or LC-MS.
When the content of sugar alcohols in the product of the present invention is within the above range, emulsification is less likely to occur due to pressure applied when molding into an arbitrary shape, and stability is less likely to be poor. In addition, the water activity is reduced and the storage stability at room temperature is less likely to be reduced.

＜その他の成分＞
本発明の固形乳化調味料組成物には、所望により、蛋白質、澱粉類、β−カロチン・カラメル・紅麹色素等の着色料、トコフェロール・茶抽出物等の酸化防止剤、果汁、果肉、着香料、ｐＨ調整剤、食品保存料等のその他の成分を本発明の効果を損ねない範囲で適量配合できる。 <Other ingredients>
If desired, the solid emulsified seasoning composition of the present invention may contain proteins, starches, colorants such as β-carotene, caramel, red yeast rice pigments, antioxidants such as tocopherols and tea extracts, fruit juices, fruit flesh, and dressings. Other ingredients such as flavors, pH adjusters, and food preservatives can be blended in appropriate amounts within a range that does not impair the effects of the present invention.

上記蛋白質としては、α−ラクトアルブミンやβ−ラクトグロブリン、血清アルブミン等のホエイ蛋白質、カゼイン、その他の乳蛋白質、低密度リポ蛋白質、高密度リポ蛋白質、ホスビチン、リベチン、リン糖蛋白質、オボアルブミン、コンアルブミン、オボムコイド等の卵蛋白質、グリアジン、グルテニン、プロラミン、グルテリン等の小麦蛋白質、その他上記ゼラチンを除く動物性蛋白質、及び植物性蛋白質等を含有することができる。 Examples of the above proteins include whey proteins such as α-lactoalbumin, β-lactoglobulin, and serum albumin, casein, other milk proteins, low-density lipoproteins, high-density lipoproteins, phosbitin, ribetin, phosphoproteins, and ovoalbumin. It can contain egg proteins such as conalbumin and ovomucoid, wheat proteins such as gliadin, glutenin, prolamin and gluterin, other animal proteins other than the above gelatin, and vegetable proteins.

また、澱粉類としては、まず穀粉類、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉などの小麦粉類、ライ麦粉、大麦粉、米粉などのその他の穀粉類が挙げられる。また、アーモンド粉、へーゼルナッツ粉、カシューナッツ粉、オーナッツ粉、松実粉などの堅果粉、コーンスターチ、タピオカ澱粉、小麦澱粉、甘藷澱粉 、サゴ澱粉 、米澱粉などの澱粉や、これらの澱粉をアミラーゼなどの酵素で処理したものや、α化処理、分解処理、エーテル化処理、エステル化処理、架橋処理、グラフト化処理などの中から選ばれた１種又は２種以上の処理を施した化工澱粉等が挙げられる。
尚、本発明の固形乳化調味料組成物中に、澱粉類を含有させる場合は、増粘により製造効率が低下しないように、製造時にα化することに伴う膨潤を起こさないことが好ましい。 In addition, examples of starches include wheat flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and whole grain flour, and other flours such as rye flour, barley flour, and rice flour. In addition, hard fruit powder such as almond powder, hazelnut powder, cashew nut powder, onut powder, and pine nut powder, corn starch, tapioca starch, wheat starch, sweet potato starch, sago starch, rice starch, and other starches, and amylase, etc. Chemical starch, etc. that has been treated with one or more of the following treatments selected from pregelatinization treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, grafting treatment, etc. Can be mentioned.
When starches are contained in the solid emulsified seasoning composition of the present invention, it is preferable not to cause swelling due to pregelatinization during production so that the production efficiency does not decrease due to thickening.

上記のその他成分が粉体物である場合、固形乳化調味料組成物を調製する際に油相に含有させることが、固形乳化調味料組成物中に均一に分散させる観点から好ましい。
上記のその他成分の固形乳化調味料組成物中の含有量は、本発明品の効果を損ねない範囲で任意に含有させることができるが、固形乳化調味料組成物中、好ましくは１〜３０質量％であり、より好ましくは５〜２５質量％である。 When the above other components are powders, it is preferable to include them in the oil phase when preparing the solid emulsified seasoning composition from the viewpoint of uniformly dispersing them in the solid emulsified seasoning composition.
The content of the above other components in the solid emulsified seasoning composition can be arbitrarily contained as long as the effect of the product of the present invention is not impaired, but is preferably 1 to 30 mass in the solid emulsified seasoning composition. %, More preferably 5 to 25% by mass.

本発明の固形乳化調味料組成物の乳化型は油中水型であっても水中油型であってもよいが、油中水型であると水相に局在しやすい調味成分の呈味を感じにくくなるため、水中油型乳化物であることが好ましい。尚、水中油中水型は水中油型に、油中水中油型は油中水型に含まれるものとする。 The emulsified type of the solid emulsified seasoning composition of the present invention may be a water-in-oil type or an oil-in-water type, but if it is a water-in-oil type, the taste of the seasoning component that is easily localized in the aqueous phase It is preferable to use an oil-in-water emulsion because it makes it difficult to feel. The water-in-water type is included in the oil-in-water type, and the oil-in-oil type is included in the water-in-oil type.

また、熱伝導性の高い水が連続相である水中油型乳化物とすることで、本発明の固形乳化調味料組成物を加熱した際に更に均一に溶解しやすくなるため好ましい。 Further, it is preferable to use an oil-in-water emulsion having a continuous phase of water having high thermal conductivity because the solid emulsified seasoning composition of the present invention can be more uniformly dissolved when heated.

本発明の固形乳化調味料組成物は、後述するように、油相にゼラチン及び寒天を含有するものであることが好ましい。油相中のゼラチンの量は、固形乳化調味料組成物基準で１〜７質量％であることが好ましく、油相中の寒天の量は、固形乳化調味料組成物基準で０．３〜３質量％であることが好ましい。 As will be described later, the solid emulsified seasoning composition of the present invention preferably contains gelatin and agar in the oil phase. The amount of gelatin in the oil phase is preferably 1 to 7% by mass based on the solid emulsified seasoning composition, and the amount of agar in the oil phase is 0.3 to 3 based on the solid emulsified seasoning composition. It is preferably by mass%.

＜固形乳化調味料組成物の製造方法＞
本発明の固形乳化調味料組成物の製造方法について述べる。
先ず、水や糖類、好ましくは糖アルコール等を主成分とする水相を調製し、一方、２５℃でのＳＦＣが１０〜３０％である油脂を主成分とする油相を作成し、該水相と該油相を乳化混合して予備乳化組成物を作成する。その際、水相と油相との比率は、得られる固形乳化調味料組成物中の油脂含量が２０〜４０質量％となるように配合する。尚、ゼラチン及び寒天は、水相に加えた場合、水相が固いゲルとなる、若しくはダマを形成し、油相と均一に混合できない場合があり、乳化物とすることが難しいため、油相に添加するのが好ましい。また調味成分については、水溶性である場合は水相に、油溶性の場合は油相に添加することが基本であるが、粉末状の場合は上記と同様の理由により油相に添加することが好ましい。 <Manufacturing method of solid emulsified seasoning composition>
The method for producing the solid emulsified seasoning composition of the present invention will be described.
First, an aqueous phase containing water or sugar, preferably sugar alcohol, or the like as a main component is prepared, while an oil phase containing oil or fat having an SFC of 10 to 30% at 25 ° C. is prepared, and the water is prepared. The phase and the oil phase are emulsified and mixed to prepare a pre-emulsified composition. At that time, the ratio of the aqueous phase to the oil phase is adjusted so that the oil and fat content in the obtained solid emulsified seasoning composition is 20 to 40% by mass. When gelatin and agar are added to the aqueous phase, the aqueous phase may become a hard gel or form lumps and may not be mixed uniformly with the oil phase, making it difficult to form an emulsion. Therefore, the oil phase It is preferable to add to. As for the seasoning component, it is basically added to the aqueous phase when it is water-soluble, and to the oil phase when it is oil-soluble, but when it is in powder form, it should be added to the oil phase for the same reason as above. Is preferable.

具体的には、油相を調製する際には、上記条件を満たす油脂をあらかじめ加温溶解しておき、ここにゼラチン及び寒天、必要に応じて澱粉類や蛋白質類、粉末の調味料等の粉体物、その他油溶性の副原料を加えて、１００〜３０００rpmで撹拌し、混合・分散を行うことで固形乳化調味料組成物の油相が得られる。
また水相を調製する際には、水、糖アルコール、水溶性の調味成分や副原料等を混合することで固形乳化調味料組成物の水相が得られる。
水温については問われないが、６０℃以上となるように加温しておくことが、予備乳化液の温度を低下させず、また温度低下によって予備乳化液の粘度が高まらない点から好ましい。 Specifically, when preparing the oil phase, fats and oils satisfying the above conditions are preheated and dissolved, and gelatin and agar, and if necessary, starches, proteins, powder seasonings, etc. are added. An oil phase of a solid emulsified seasoning composition can be obtained by adding a powder or other oil-soluble auxiliary raw material, stirring at 100 to 3000 rpm, and mixing / dispersing.
When preparing the aqueous phase, the aqueous phase of the solid emulsified seasoning composition can be obtained by mixing water, sugar alcohol, water-soluble seasoning components, auxiliary raw materials and the like.
The water temperature is not limited, but it is preferable to heat the pre-emulsified liquid to 60 ° C. or higher because the temperature of the pre-emulsified liquid is not lowered and the viscosity of the pre-emulsified liquid is not increased by the temperature lowering.

上記のとおり、糖アルコールを本発明の固形乳化調味料組成物中に含有させる場合は、あらかじめ７０℃以上に加温することが好ましい。７０℃以上に加温しなかった場合、後述する油相と水相の混合時に、糖アルコール自体の粘度が高いために、十分に系中に分散させることができず、乳化されない場合がある。 As described above, when sugar alcohol is contained in the solid emulsified seasoning composition of the present invention, it is preferable to preheat it to 70 ° C. or higher. If the temperature is not heated to 70 ° C. or higher, the sugar alcohol itself may not be sufficiently dispersed in the system and may not be emulsified when the oil phase and the aqueous phase are mixed, which will be described later, because the sugar alcohol itself has a high viscosity.

次に乳化物の調製について述べる。水中油型乳化型の固形乳化調味料組成物を調製する場合、上記方法で調製された油相と、上記方法で調製された水相とを混合することにより水中油型乳化物が得られる。
水中油型乳化物とするための乳化操作は、水相及び油相とも好ましくは４５〜９０℃、より好ましくは５５〜８０℃に調温して行い、水相と油相とを混合して撹拌し得られる予備乳化液の温度が常に６０℃以上となるように調温しながら行うことが好ましい。
また、油中水型乳化型の固形乳化調味料組成物を調製する場合、その製造方法が特に制限されるものではなく、好ましくは上記の条件を満たすように油相と水相をそれぞれ調製し、溶解された油相に、水相を混合乳化した後、冷却することにより得ることができる。尚、水中油型乳化型の固形乳化調味料組成物を得る際と同様に、水相及び油相とも好ましくは４５〜９０℃の範囲となるように調温しながら製造することが好ましい。 Next, the preparation of the emulsion will be described. When preparing an oil-in-water emulsified solid emulsified seasoning composition, an oil-in-water emulsion can be obtained by mixing the oil phase prepared by the above method with the aqueous phase prepared by the above method.
The emulsification operation for obtaining an oil-in-water emulsion is carried out by adjusting the temperature of both the aqueous phase and the oil phase to preferably 45 to 90 ° C, more preferably 55 to 80 ° C, and mixing the aqueous phase and the oil phase. It is preferable to adjust the temperature of the preliminary emulsion obtained by stirring so that the temperature is always 60 ° C. or higher.
Further, when preparing a water-in-oil emulsified solid emulsified seasoning composition, the production method thereof is not particularly limited, and an oil phase and an aqueous phase are preferably prepared so as to satisfy the above conditions. It can be obtained by mixing and emulsifying the aqueous phase with the dissolved oil phase and then cooling. As in the case of obtaining the oil-in-water emulsified solid emulsified seasoning composition, it is preferable to produce the aqueous phase and the oil phase while adjusting the temperature so as to be preferably in the range of 45 to 90 ° C.

尚、本発明では上述の調味成分そのものを水相、及び/又は油相として直接固形乳化調味料組成物中に含有させることも可能である。
尚、本発明の固形乳化調味料組成物の乳化形態を水中油型とする際、水相を撹拌しながら油相を投入する場合と、水相に油相を投入した後に撹拌をする場合がある。どちらの場合であっても好ましい本発明品を得ることが出来るが、特に高温での保型性を求める場合は水相を撹拌しながら油相を投入する手法をとることが好ましく、加熱した際の均一な溶解性を殊更求める場合は、水相と油相を混合した後、静置し油水分離させた後に撹拌を開始することが好ましい。 In the present invention, the above-mentioned seasoning component itself can be directly contained in the solid emulsified seasoning composition as an aqueous phase and / or an oil phase.
When the emulsified form of the solid emulsified seasoning composition of the present invention is an oil-in-water type, there are cases where the oil phase is added while stirring the aqueous phase and cases where the oil phase is added to the aqueous phase and then stirred. is there. In either case, a preferable product of the present invention can be obtained, but especially when shape retention at a high temperature is required, it is preferable to take a method of adding an oil phase while stirring the aqueous phase, and when heated. When the uniform solubility of the above is particularly required, it is preferable to start stirring after mixing the aqueous phase and the oil phase, allowing the mixture to stand still and separating the oil and water.

該乳化物の調製には、ホモジナイザー、コロイドミル、カッターミキサー等を用い、１００〜３０００rpmで混合・撹拌を行い、均質化することが好ましい。続いて該水中油型乳化物を冷却し、好ましくは常温(２５℃)以下、さらに好ましくは１０℃以下、最も好ましくは−１８℃以下まで冷却し、冷蔵（１０℃） 以下、好ましくは−１８℃以下まで冷却し、固化させることにより、本発明の固形乳化調味料組成物を得る。 For the preparation of the emulsion, it is preferable to use a homogenizer, a colloid mill, a cutter mixer or the like to mix and stir at 100 to 3000 rpm to homogenize the emulsion. Subsequently, the oil-in-water emulsion is cooled, preferably at room temperature (25 ° C.) or lower, more preferably 10 ° C. or lower, most preferably -18 ° C. or lower, and refrigerated (10 ° C.) or lower, preferably -18 ° C. The solid emulsified seasoning composition of the present invention is obtained by cooling to a temperature below ° C. and solidifying.

尚、冷却固化時には必要に応じて成形してもよく、該成形には成形型に上記水中油型乳化物を入れることによって行う。該成形型は使用用途に応じてどのような形態・大きさであってもよい。また、冷却固化後に適当な大きさにスライス、カットしたり、押出し加工やすりおろしなどによりミンチ状や粒状、ビーズ状等の小片状、あるいは粉末状に加工してもよい。 At the time of cooling and solidification, molding may be performed if necessary, and the molding is performed by putting the oil-in-water emulsion in the molding mold. The mold may have any shape and size depending on the intended use. Further, after cooling and solidifying, it may be sliced and cut into an appropriate size, or processed into minced, granular, bead-like small pieces, or powder by extrusion processing or grated.

尚、スライスする場合の厚みは好ましくは２〜３０ｍｍ、より好ましくは４〜１６ｍｍである。
また、カットする場合のサイズは直方体や立方体の場合は一辺の長さが好ましくは２〜３０ｍｍ、より好ましくは４〜１６ｍｍである。
尚本発明の固形乳化調味料組成物が具材を含む場合には、水中油型乳化物の製造時に具材を配合する方法でもよく、また、冷却固化時に水中油型乳化物と具材を混合して冷却固化する方法、あるいは固形乳化調味料組成物と具材を練り合わせる方法でもよい。 The thickness when slicing is preferably 2 to 30 mm, more preferably 4 to 16 mm.
In the case of a rectangular parallelepiped or a cube, the length of one side is preferably 2 to 30 mm, and more preferably 4 to 16 mm.
When the solid emulsified seasoning composition of the present invention contains an ingredient, the ingredient may be blended at the time of producing the oil-in-water emulsion, or the oil-in-water emulsion and the ingredient may be mixed at the time of cooling and solidification. It may be a method of mixing and cooling and solidifying, or a method of kneading the solid emulsified seasoning composition and the ingredients.

＜固形乳化調味料組成物を用いた飲食品＞
本発明の固形乳化調味料組成物を添加し、あるいは含有させ、用いることの出来る飲食品は特に限定されないが、とりわけ、加熱することにより溶解し好ましい風味を飲食品に付与する、という本発明品の特徴を活かすため、製造工程中に加熱工程をとるものが好ましく、例えば、焼肉、ハム、ソーセージ、ハンバーグ等の畜肉加工品、豚カツ、コロッケ等の油調食品、かまぼこ、干物、塩辛、佃煮、珍味等の水産加工品、野菜加工品、ポテトチップス、煎餅等のスナック類、食パン、菓子パン、調理パン、クッキー等のベーカリー食品類、煮物、揚げ物、焼き物、カレー、シチュー、グラタン、ごはん、おかゆ、おにぎり等の調理食品、パスタ、うどん、ラーメン等の麺類食品、餡等の製菓製パン用素材、パン用ミックス粉、ケーキ用ミックス粉、フライ食品用ミックス粉等のミックス粉、チョコレート、キャンディ、ゼリー等の菓子類、饅頭、カステラ等の和菓子類、コーヒー、コーヒー牛乳、紅茶、ミルクティー等の飲料、牛乳、ヨーグルト、チーズ等の乳や乳製品等を挙げることができる。 <Food and drink using solid emulsified seasoning composition>
The food or drink that can be used by adding or containing the solid emulsified seasoning composition of the present invention is not particularly limited, but in particular, the product of the present invention that dissolves by heating to impart a preferable flavor to the food or drink. In order to take advantage of the characteristics of, it is preferable to take a heating process during the manufacturing process, for example, processed meat products such as roasted meat, ham, sausage, hamburger, oil-based foods such as pork cutlet, croquette, kamaboko, dried food, salted food, boiled in soy sauce, etc. Processed marine products such as delicacies, processed vegetables, potato chips, snacks such as roasted rice cakes, bakery foods such as bread, sweet bread, cooked bread, cookies, simmered foods, fried foods, grilled foods, curry, stew, gratin, rice, rice porridge, Cooked foods such as rice balls, noodle foods such as pasta, udon, ramen, confectionery bread ingredients such as bean paste, mixed powder for bread, mixed powder for cake, mixed powder such as mixed powder for fried food, chocolate, candy, jelly Such as confectionery, Japanese confectionery such as bun and castella, beverages such as coffee, coffee milk, tea and milk tea, milk and dairy products such as milk, yogurt and cheese can be mentioned.

尚、飲食品に本発明の固形乳化調味料組成物を用いる際には、どのような手法を用いてもよい。
例えば本発明品を用いたベーカリー生地や麺生地、畜肉生地を得る場合、調製中の生地に本発明品を練り込んでもよく、また目視で確認できる程度に本発明品の小片を残した状態としてもよく、シート状に成形した本発明品を生地に挟み込んでもよく、成形したドウの表面に各種形状に成形した本発明品を積載してもよく、任意の手法や形状で生地中に含有、あるいは生地上に本発明品を積載した後、加熱することにより各種食品を好ましく得られる。 When the solid emulsified seasoning composition of the present invention is used for food and drink, any method may be used.
For example, when obtaining a bakery dough, noodle dough, or livestock meat dough using the product of the present invention, the product of the present invention may be kneaded into the dough being prepared, and a small piece of the product of the present invention is left to the extent that it can be visually confirmed. The product of the present invention molded into a sheet shape may be sandwiched between the dough, or the product of the present invention molded into various shapes may be loaded on the surface of the molded dough, and may be contained in the dough by any method or shape. Alternatively, various foods can be preferably obtained by loading the product of the present invention on the dough and then heating it.

また、本発明品を用いた油調食品であれば、中種生地中に上記手法を用いて含有させた後衣材を付着させてもよく、中種生地表面に積載した後に衣材を付着させてもよい。また、本発明の固形乳化調味料組成物を衣材中に含有させてもよい。勿論、炒め物や煮物等についても好ましく用いることができる。
飲食品に対する本発明品の好ましい添加量は、飲食品の原料１００質量部に対して１〜３０質量部であることが好ましく、５〜２５質量部であることがより好ましい。 Further, if it is an oil-prepared food using the product of the present invention, the clothing material may be attached to the medium seed dough after being contained by the above method, and the clothing material is attached after being loaded on the surface of the medium seed dough. You may let me. Further, the solid emulsified seasoning composition of the present invention may be contained in the clothing material. Of course, it can also be preferably used for stir-fried foods and simmered foods.
The preferable amount of the product of the present invention added to the food or drink is preferably 1 to 30 parts by mass, more preferably 5 to 25 parts by mass with respect to 100 parts by mass of the raw material of the food or drink.

以下、本発明を実施例を基に詳述する。本発明は下記の実施例に限定されない。
＜製造例：混合油脂＞
パーム油８０質量部と、パーム油とパーム極度硬化油を前者：後者で６５：３５の質量比で混合しランダムエステル交換を行った油脂２０質量部とを、各々あらかじめ加温溶解しておき、均一になるよう混合して、本発明に用いる混合油脂（２５℃におけるＳＦＣが２３．６％、融点４０℃）を得た。 Hereinafter, the present invention will be described in detail based on examples. The present invention is not limited to the following examples.
<Manufacturing example: Mixed fats and oils>
80 parts by mass of palm oil and 20 parts by mass of fats and oils obtained by mixing palm oil and extremely hardened palm oil at a mass ratio of 65:35 in the former and the latter and performing random transesterification are preheated and dissolved. The mixture was mixed so as to be uniform to obtain a mixed oil and fat (SFC at 25 ° C. was 23.6%, melting point 40 ° C.).

＜固形乳化調味料組成物の製造＞
表１の配合にしたがい、下記の手順で実施例１〜５、及び比較例１〜５の固形乳化調味料組成物を製造した。なお、表１に記載の組成に係る数値の単位は質量部である。 <Manufacturing of solid emulsified seasoning composition>
According to the formulation shown in Table 1, the solid emulsified seasoning compositions of Examples 1 to 5 and Comparative Examples 1 to 5 were produced by the following procedure. The unit of the numerical value related to the composition shown in Table 1 is the mass part.

≪実施例１〜５≫
まず、ソルビトール、グリセロール、及び、水を加温しながら、十分に撹拌・混合し、８０℃超に調温した水溶液を水相とした。
また、あらかじめ溶解しておいた牛脂（２５℃におけるＳＦＣが１５．９％、融点４０℃）、もしくは製造例で得た混合油脂を撹拌しながら、ゼラチン、寒天、コーンスターチ（いずれも粉末状）、チーズパウダー、シーズニング（粉末胡椒）、フレーバーをそれぞれ加えて、均一になるようによく撹拌し、これを油相とした。 << Examples 1 to 5 >>
First, sorbitol, glycerol, and water were sufficiently stirred and mixed while being heated, and an aqueous solution whose temperature was adjusted to over 80 ° C. was used as an aqueous phase.
In addition, gelatin, agar, cornstarch (all in powder form), while stirring pre-dissolved beef tallow (SFC at 25 ° C. is 15.9%, melting point 40 ° C.) or the mixed fat and oil obtained in the production example. Cheese powder, seasoning (powdered pepper), and flavor were added and stirred well so as to be uniform, and this was used as an oil phase.

次に、上記油相と水相を用いて、下記手順で、水中油型に乳化された固形乳化調味料組成物を得た。
カッターミキサーのヴェッセルに調製された水相と油相を投入した後、油相と水相が完全に分離したことが確認されるまで静置し、分離が確認された後、１０００ｒｐｍで撹拌を開始した。全体が均一に混合されたことを確認した後、更に撹拌速度を上げ、最終速度が２０００ｒｐｍに到達してから１分程度撹拌を行い、乳化させ、これをパットに移し、−１８℃で冷やし固め、実施例１〜５の固形乳化調味料組成物を得た。尚、製造に用いるカッターミキサーは、全体の温度が常時６０℃以上となるように加温を継続して行った。 Next, using the above oil phase and aqueous phase, a solid emulsified seasoning composition emulsified in an oil-in-water mold was obtained by the following procedure.
After putting the prepared aqueous phase and oil phase into the Vessel of the cutter mixer, let stand until it is confirmed that the oil phase and the aqueous phase are completely separated, and after the separation is confirmed, start stirring at 1000 rpm. did. After confirming that the whole was mixed uniformly, further increase the stirring speed, stir for about 1 minute after the final speed reaches 2000 rpm, emulsify, transfer this to a pad, cool at -18 ° C and harden. , The solid emulsified seasoning composition of Examples 1 to 5 was obtained. The cutter mixer used in the production was continuously heated so that the overall temperature was always 60 ° C. or higher.

冷やし固めた固形乳化調味料組成物を、ダイサー（アーシャル製）を用いて５ｍｍ角の立方体状にカットし、以下の評価例に用いた。 The chilled and hardened solid emulsified seasoning composition was cut into a cube of 5 mm square using a dicer (manufactured by Arthur) and used in the following evaluation examples.

≪比較例１〜５≫
上記実施例の製造方法と同様の製造方法で、比較例１〜５の固形乳化調味料組成物を得た。尚、比較例２については、油相に液状油である菜種油（２５℃におけるＳＦＣが０．２％）を用いて調製した。
また、比較例１〜５の固形乳化調味料組成物についても、実施例１〜５の固形乳化調味料組成物と同様に、−１８℃で冷やし固めて、５ｍｍ角の立方体状にカットし、以降の評価に用いた。
尚、これらは室温で解凍した後、下記の評価を行った。結果を表1に示す。なお、表１には、固形乳化調味料組成物の水分含量、寒天１質量部に対するゼラチン含量を併せて示す。なお、各実施例及び比較例の固形乳化調味料組成物には、牛脂、混合油脂及び菜種油以外の原料由来の油脂の量は固形乳化調味料組成物中、僅少量であるため、各実施例及び比較例の固形乳化調味料組成物に含まれる油脂のＳＦＣは、用いた牛脂、混合油脂又は菜種油のＳＦＣの値とほとんど同じ値であった。更に、表１には、上記の方法にて測定した水分活性についても併せて示す。 << Comparative Examples 1 to 5 >>
The solid emulsified seasoning compositions of Comparative Examples 1 to 5 were obtained by the same production method as that of the above-mentioned Examples. Comparative Example 2 was prepared by using rapeseed oil (SFC at 25 ° C. of 0.2%) which is a liquid oil in the oil phase.
Further, the solid emulsified seasoning compositions of Comparative Examples 1 to 5 were also cooled and hardened at -18 ° C. and cut into a cube of 5 mm square in the same manner as in the solid emulsified seasoning compositions of Examples 1 to 5. It was used for the subsequent evaluation.
These were thawed at room temperature and then evaluated as follows. The results are shown in Table 1. Table 1 also shows the water content of the solid emulsified seasoning composition and the gelatin content with respect to 1 part by mass of agar. In the solid emulsified seasoning compositions of each example and comparative example, the amount of fats and oils derived from raw materials other than beef tallow, mixed fats and oils and rapeseed oil is very small in the solid emulsified seasoning compositions. The SFC of the fat and oil contained in the solid emulsified seasoning composition of the comparative example was almost the same as the value of the SFC of the beef tallow, mixed fat and oil or rapeseed oil used. Furthermore, Table 1 also shows the water activity measured by the above method.

＜評価＞
得られた実施例１〜５、比較例１〜５の固形乳化調味料組成物について、下記評価基準に従って評価を行った。
尚、耐熱性評価は、試料を蓋付きの容器にとり、５０℃に調温した恒温槽の中で８時間静置した後の様子を目視で確認した。また、加熱時の溶解性評価については、電子レンジを用いて５００ｗ設定で２０秒加熱した後の状態を目視で確認した。成形適性評価については、ダイサーを用いた成形の際の、切り屑やダイサーの歯に付着する残存物の量を目視で確認した。安定性の評価については、常温下で経時試験（１ヵ月）を行い、その後の油水分離の程度を目視で確認した。 <Evaluation>
The obtained solid emulsified seasoning compositions of Examples 1 to 5 and Comparative Examples 1 to 5 were evaluated according to the following evaluation criteria.
In the heat resistance evaluation, the sample was placed in a container with a lid and allowed to stand for 8 hours in a constant temperature bath adjusted to 50 ° C., and then visually confirmed. As for the evaluation of solubility during heating, the state after heating for 20 seconds at a setting of 500 w using a microwave oven was visually confirmed. Regarding the evaluation of molding suitability, the amount of chips and residues adhering to the teeth of the dicer during molding using the dicer was visually confirmed. For the evaluation of stability, a time-lapse test (1 month) was conducted at room temperature, and the degree of oil-water separation thereafter was visually confirmed.

■耐熱性評価
◎：試験前の形状と同じ
○：一部溶解しているが、大半が元の形状を保っている
△：ほぼ溶解しているが、一部固形状態を保っている
×：完全に溶解しており、液状となっている ■ Heat resistance evaluation ◎: Same as the shape before the test ○: Partially dissolved but most of the original shape is maintained △: Almost dissolved but partially solidified ×: Completely dissolved and liquid

■加熱時の溶解性評価
◎：完全に溶解し、皿全体に広がる
○：溶解するが、広がらない
△：大半が溶解しているが一部固形状態を保っている
×：全体が固形状態を保っている ■ Evaluation of solubility during heating ◎: Completely melts and spreads throughout the dish ○: Melts but does not spread △: Most is melted but partly remains in a solid state ×: The whole is in a solid state Keeping

■成形適性評価
○：切り屑が略発生しない
△：少量の切り屑が発生し、ダイサーに少量の付着が見られる
×：多量の切り屑が発生し、ダイサーに付着が見られる ■ Molding aptitude evaluation
◯: No chips are generated △: A small amount of chips is generated and a small amount of adhesion is observed on the dicer. ×: A large amount of chips are generated and adhesion is observed on the dicer.

■安定性評価
◎：油水分離が見られない
○：油水分離が僅かにみられるが、相互に結着することはない
△：油水分離が明らかにみられ、表面に滴が見られ、相互に結着している
×：激しく分離し、保管容器の底に分離した液が溜まっている ■ Stability evaluation ◎: Oil-water separation is not seen ○: Oil-water separation is slightly seen, but they do not bind to each other △: Oil-water separation is clearly seen, drops are seen on the surface, and they are mutually Bound ×: Separated violently, and the separated liquid is collected at the bottom of the storage container.

油脂含量が多い比較例３では、安定性が悪く、経時的に品質が劣化してしまうことがわかる。また、寒天を使用しない比較例４については耐熱性が不良であり、常温下でベタつき、保管での品質劣化が起きていた。比較例１については乳化させること自体は出来たが、常温で固形となる物性を有していなかった。比較例５については、乳化を行うことが出来ず、固形乳化調味料組成物を製造することが出来なかった。これら比較例４、及び比較例５の品と、ゼラチン・寒天の含量以外、略同一の実施例２の品を比較すると、実施例２では各評価において、固形乳化調味料組成物としての使用に耐える物性を有していることから、本発明の効果はゼラチンのみ、或いは寒天のみで得られるものではなく、これらを併用することによって得られるものであることがわかる。 It can be seen that in Comparative Example 3 in which the oil and fat content is high, the stability is poor and the quality deteriorates over time. In addition, Comparative Example 4 in which agar was not used had poor heat resistance, was sticky at room temperature, and deteriorated in quality during storage. Although Comparative Example 1 could be emulsified, it did not have the physical properties of becoming solid at room temperature. In Comparative Example 5, emulsification could not be performed, and a solid emulsified seasoning composition could not be produced. Comparing the products of Comparative Examples 4 and 5 with the products of Example 2 which are substantially the same except for the content of gelatin and agar, in Example 2, in each evaluation, it was used as a solid emulsified seasoning composition. From the fact that it has the physical properties to withstand, it can be seen that the effect of the present invention is not obtained only with gelatin or agar alone, but is obtained by using these in combination.

また、２５℃におけるＳＦＣの値が０．２％である菜種油を使用した比較例２においては、特に５０℃での保型性や成形適性が実施例２と比較して著しく悪く、粘性が高いため成形する際にダイサーへの付着が多く、成形適性が悪く、製造効率の観点からも不良である。
実施例１、実施例４では耐熱性について試験した際に、５ｍｍ角の立方体状に成形した端の一部が溶解していたが、固形乳化調味料組成物として問題なく使用することが出来た。また、実施例４については、寒天の含有量が他よりも多く、成形は問題なく行うことが出来るが、他の固形乳化調味料組成物よりも割れやすい物性を有していた。これは寒天の物性の影響が他の固形乳化調味料組成物よりも強く発現し、寒天特有の物性である脆い物性がみられた為であると推察された。 Further, in Comparative Example 2 using rapeseed oil having an SFC value of 0.2% at 25 ° C., the shape retention and molding suitability at 50 ° C. were significantly worse than those in Example 2, and the viscosity was high. Therefore, there is a lot of adhesion to the dier during molding, the molding suitability is poor, and the manufacturing efficiency is also poor.
In Examples 1 and 4, when the heat resistance was tested, a part of the end formed into a cube of 5 mm square was dissolved, but it could be used as a solid emulsified seasoning composition without any problem. .. Further, in Example 4, the content of agar was higher than the others, and molding could be performed without any problem, but it had physical characteristics that were more fragile than other solid emulsified seasoning compositions. It was presumed that this was because the influence of the physical characteristics of agar was more strongly expressed than that of other solid emulsified seasoning compositions, and the fragile physical characteristics peculiar to agar were observed.

この評価の結果をふまえて、比較例５以外の、実施例１〜５及び比較例２〜４の固形乳化調味料組成物を用いた、飲食品を下記の通り調製した。 Based on the results of this evaluation, foods and drinks using the solid emulsified seasoning compositions of Examples 1 to 5 and Comparative Examples 2 to 4 other than Comparative Example 5 were prepared as follows.

＜畜肉加工品（ハンバーグ）の製造＞
牛挽肉３９．６８質量部、みじん切りローストオニオン２２．６８質量部、全卵（正味）３．４０質量部、牛乳３．４０質量部、パン粉６．８０質量部、食塩０．５７質量部、水６．８０質量部、固形乳化調味料組成物（実施例１〜５、比較例１〜４）を１６．６７質量部をミキサーボウルに投入し、卓上ミキサーを使用して低速１分混合し、固形乳化調味料組成物が視認できる状態で残存する畜肉加工品生地を得た。この畜肉加工品生地を１６０ｇずつに分割して楕円形にまるめた。
これを固定オーブン（設定温度：１９０℃）で１０分間焼成し、実施例１〜５の固形乳化調味料組成物を使用したハンバーグＡ〜Ｅ、及び、比較例２〜４の固形乳化調味料組成物を使用したハンバーグＦ〜Hを得た。 <Manufacturing of processed meat products (hamburger steak)>
39.68 parts by mass of ground beef, 22.68 parts by mass of chopped roast onion, 3.40 parts by mass of whole egg (net), 3.40 parts by mass of milk, 6.80 parts by mass of bread crumbs, 0.57 parts by mass of salt, water 6.80 parts by mass and 16.67 parts by mass of the solid emulsified seasoning composition (Examples 1 to 5 and Comparative Examples 1 to 4) were put into a mixer bowl and mixed at a low speed for 1 minute using a tabletop mixer. A processed livestock dough that remained in a state where the solid emulsified seasoning composition was visible was obtained. This processed meat dough was divided into 160 g pieces and rolled into an oval shape.
This is baked in a fixed oven (set temperature: 190 ° C.) for 10 minutes, and hamburgers A to E using the solid emulsified seasoning compositions of Examples 1 to 5 and the solid emulsified seasoning compositions of Comparative Examples 2 to 4 are used. We obtained hamburgers F to H using things.

一方、固形乳化調味料組成物を無添加とした以外は同様の配合・製法で比較例（コントロール品）のハンバーグIを得た。
実施例１の固形乳化調味料組成物を用いたハンバーグＡでは、コントロール品としたハンバーグIと比較して、固形乳化調味料組成物の風味が感じられ、またコク味が好ましく付与されていた。 On the other hand, a comparative example (control product), Hamburger I, was obtained by the same formulation and manufacturing method except that the solid emulsified seasoning composition was not added.
In the hamburger A using the solid emulsified seasoning composition of Example 1, the flavor of the solid emulsified seasoning composition was felt and the richness was preferably imparted as compared with the control product hamburger I.

実施例２の固形乳化調味料組成物を用いたハンバーグＢでは、同じ原料油脂を使用する実施例１の固形乳化調味料組成物を用いたハンバーグＡと比較して、固形乳化調味料組成物の風味がより好ましく感じられる上、コク味が一層増しており、ジューシー感に富んでいた。 In the hamburger B using the solid emulsified seasoning composition of Example 2, the solid emulsified seasoning composition was compared with the hamburger A using the solid emulsified seasoning composition of Example 1 using the same raw material fats and oils. The flavor was more favorable, the richness was further increased, and the juiciness was rich.

実施例３の固形乳化調味料組成物を用いたハンバーグＣでは、原料油脂として牛脂を使用する実施例２の固形乳化調味料組成物を用いたハンバーグＢと比較すると、コク味の感じられ方は小さかったが、固形乳化調味料組成物中に含有される調味料の風味が活きた、好ましいハンバーグであった。 In the hamburger C using the solid emulsified seasoning composition of Example 3, the richness is felt as compared with the hamburger B using the solid emulsified seasoning composition of Example 2 in which beef tallow is used as the raw material fat. Although it was small, it was a preferable hamburger with the flavor of the seasoning contained in the solid emulsified seasoning composition.

実施例４の固形乳化調味料組成物を用いたハンバーグＤでは、油分含量と油脂種が同一の実施例２の固形乳化調味料組成物を用いたハンバーグと比較すると、同様、且つ同程度の風味やコク味が感じられる他、寒天1質量部に対するゼラチンの量が少なく、ハンバーグの生地物性に対して、固形乳化調味料組成物中の寒天の物性の影響の為か、歯触りのよい食感となっていた。 The hamburger D using the solid emulsified seasoning composition of Example 4 has the same and similar flavor as the hamburger using the solid emulsified seasoning composition of Example 2 having the same oil content and oil type. In addition to the richness and richness, the amount of gelatin per 1 part by mass of agar is small, and the texture of the hamburger is soft to the touch, probably because of the physical characteristics of the agar in the solid emulsified seasoning composition. It was.

実施例５の固形乳化調味料組成物を用いたハンバーグＥでは、油脂含量以外、略同一の実施例１及び実施例２の固形乳化調味料組成物と比較して、含有される調味料の風味よりもコク味が強く感じられた。 In the hamburger E using the solid emulsified seasoning composition of Example 5, the flavor of the seasoning contained is compared with the solid emulsified seasoning compositions of Examples 1 and 2 which are substantially the same except for the oil and fat content. The richness was felt stronger than that.

比較例２、比較例４の固形乳化調味料組成物を用いたハンバーグＦ、ハンバーグＨでは、ややパサついた食感であり、固形乳化調味料組成物の風味も乏しかった。これは、耐熱性が実施例１〜５の固形乳化調味料組成物と比較して乏しいために、焼成開始後すぐに溶解し、ハンバーグ生地の焼成中に肉汁と共に流出したためであると推察される。 The hamburger F and hamburger H using the solid emulsified seasoning composition of Comparative Examples 2 and 4 had a slightly dry texture, and the flavor of the solid emulsified seasoning composition was also poor. It is presumed that this is because the heat resistance is poor as compared with the solid emulsified seasoning compositions of Examples 1 to 5, so that they dissolve immediately after the start of baking and flow out together with the gravy during the baking of the hamburger dough. ..

比較例３の固形乳化調味料組成物を用いたハンバーグGでは、加熱しても十分に溶解しなかった為、ハンバーグ中で違和感のある食感となっており、固形乳化調味料組成物の風味が弱い上、ハンバーグに味付けが十分になされておらず、風味にバラつきが生じていた。
In the hamburger G using the solid emulsified seasoning composition of Comparative Example 3, the texture was not sufficiently dissolved even when heated, so that the texture was uncomfortable in the hamburger, and the flavor of the solid emulsified seasoning composition was obtained. In addition to being weak, the hamburger was not sufficiently seasoned, and the flavor varied.

Claims (7)

次の条件（１）及び（２）を満たす、固形乳化調味料組成物。
（１）固形乳化調味料組成物中、ゼラチン１〜７質量％、及び、寒天を０．３〜３質量％含有する。
（２）固形乳化調味料組成物中に含有される油脂の２５℃でのＳＦＣが１０〜３０％であり、固形乳化調味料組成物中の油脂の含有量が２０〜４０質量％である。 A solid emulsified seasoning composition that satisfies the following conditions (1) and (2).
(1) The solid emulsified seasoning composition contains 1 to 7% by mass of gelatin and 0.3 to 3% by mass of agar.
(2) The SFC of the fats and oils contained in the solid emulsified seasoning composition at 25 ° C. is 10 to 30%, and the content of the fats and oils in the solid emulsified seasoning composition is 20 to 40% by mass. さらに下記条件（３）を満たす、請求項１記載の固形乳化調味料組成物。
（３）水分活性が０．８以下である。 The solid emulsified seasoning composition according to claim 1, further satisfying the following condition (3).
(3) Water activity is 0.8 or less. さらに下記条件（４）を満たす、請求項２記載の固形乳化調味料組成物。
（４）糖アルコールを固形乳化調味料組成物中、１５〜６０質量％含有する。 The solid emulsified seasoning composition according to claim 2, further satisfying the following condition (4).
(4) Sugar alcohol is contained in the solid emulsified seasoning composition in an amount of 15 to 60% by mass. 水中油型乳化物である、請求項１〜３のいずれか一項に記載の固形乳化調味料組成物。 The solid emulsified seasoning composition according to any one of claims 1 to 3, which is an oil-in-water emulsion. 乳化剤を非含有である、請求項１〜４のいずれか一項に記載の固形乳化調味料組成物。 The solid emulsified seasoning composition according to any one of claims 1 to 4, which does not contain an emulsifier. 請求項１〜５のいずれか一項に記載の固形乳化調味料組成物の製造方法であって、ゼラチン及び寒天を含有させた油相と、水相とを乳化させる、固形乳化調味料組成物の製造方法。 The method for producing a solid emulsified seasoning composition according to any one of claims 1 to 5, wherein the solid emulsified seasoning composition emulsifies an oil phase containing gelatin and agar and an aqueous phase. Manufacturing method. 請求項１〜５のいずれか一項に記載の固形乳化調味料組成物を含有する飲食品。
A food or drink containing the solid emulsified seasoning composition according to any one of claims 1 to 5.